NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

1 tbsp Extra virgin olive oil

1 tbsp Fresh lemon juice

1 tsp Lemon zest

1 clove Garlic

0.5 tsp Dried oregano

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 cup Cooked quinoa

1 cup Asparagus spears

0.5 cup Cherry tomatoes

PREPARATION

• 1

  In a small bowl, whisk together 0.5 tablespoons of olive oil, lemon juice, lemon zest, minced garlic, dried oregano, sea salt, and black pepper to create the marinade.

• 2

  Place the chicken breast in a shallow glass dish or a reusable silicone bag, pour the marinade over it, and let it marinate in the refrigerator for at least 30 minutes.

• 3

  Preheat your grill or a cast-iron grill pan over medium-high heat until it is hot and lightly smoking.

• 4

  Toss the asparagus spears and cherry tomatoes with the remaining 0.5 tablespoons of olive oil and a pinch of salt.

• 5

  Place the chicken on the grill and cook for 6 to 7 minutes per side, or until the internal temperature reaches 165°F.

• 6

  During the last 4 minutes of chicken cooking time, add the asparagus and cherry tomatoes to the grill, turning occasionally until tender and slightly charred.

• 7

  Remove everything from the heat and let the chicken rest for 3 minutes before slicing.

• 8

  Serve the sliced chicken and grilled vegetables over a bed of warm, fluffy quinoa.